Wood pellet BBQ smokers such as Traeger ?

[RickB]

No mention of Grilla Grills in this thread. If you're considering a pellet smoker or Ceramic cooker, check them out.

I have a Grilla Silverbac. It's awesome, foolproof, very high quality, double walled, and less expensive than the competition. The controller is awesome, and the customer service is second to none. The engineer is the guy who answers the phone if you have an issue. He knows it inside and out.

First ribs I smoked on it. No wrap, done at 250*.

Lookin’ good!

 

[shaeff]

Lookin’ good!

Thanks Rick! They were really good!

Also, for steaks, anything over 143* internal temp is past the delicious zone as far as I'm concerned. I like streak a bit rarer than my wife, so I pull it off the grill at 140* and as long as it's not super thick, it'll rise to 143*. Not as pink as I like, but still delicious and tender.

 

[grsthegreat]

Thanks Rick! They were really good!

Also, for steaks, anything over 143* internal temp is past the delicious zone as far as I'm concerned. I like streak a bit rarer than my wife, so I pull it off the grill at 140* and as long as it's not super thick, it'll rise to 143*. Not as pink as I like, but still delicious and tender.

i dont like my meat walking off the plate myself:cool2:

 

[shaeff]

i dont like my meat walking off the plate myself:cool2:

All good! I don't like that either, I'm right around medium with most of my steaks.

In any case, one of my favorite quotes:
"No rules in the kitchen or the bedroom!"

Make what ya like, how ya like it!

 

[RickB]

I take beef off at 130 and rest it. Usually is a nice medium. I don’t want to have to call the vet to save a steak.

 

[goeduck]

I like sirloins and I like 160 degrees, it is still moist if you rest it before cutting into it. But not bleeding. :drink: :cow: :drink:

 

[Luvmyhindra]

Made myself a mushroom Swiss burger explosion with a bacon weave wrap with bourbon brown sugar seasoning on the bacon. Smoke with hickory and added some bbq sauce at the end! Fantastic!

 

[grsthegreat]

Made myself a mushroom Swiss burger explosion with a bacon weave wrap with bourbon brown sugar seasoning on the bacon. Smoke with hickory and added some bbq sauce at the end! Fantastic!View attachment 546523View attachment 546524View attachment 546525View attachment 546526View attachment 546527View attachment 546528

holy ****......that looks tasty

 

[Luvmyhindra]

Oh It was! Sliced it and threw it on a toasted bun. Usually I make it with a sausage instead of hamburger but I'm trying to watch my health and eating habits. Lol

 

[prichard]

Oh It was! Sliced it and threw it on a toasted bun. Usually I make it with a sausage instead of hamburger but I'm trying to watch my health and eating habits. Lol

Well that explains to bacon.